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GOOD DRINKS 
MADE OF MILK 





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KICKLESS t BUT 
FULL OF PUNCH 



Monograph 



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U. S. Department of Agriculture 

Department Circular 72 

Bureau of Animal Industry 

Dairy Division 

Washington, D. C. 



,, ^ 193, 



ADDITIONAL COPIES 

Of this Publication may be procured from 

the Superintendent of Documents 

Government Printing Office 

Washington, D. C. 

at 
5 CENTS PER COPY 






GOOD DRINKS MADE OF MILK 



Let's make some good milk drinks! 

Let's make them so good we won't have to worry 
about selling them ; so good they'll sell themselves. 

Milk drinks, made right, are unquestionably good. \f .f. 
And they'll spread like neighborhood gossip over Delicious 
back-yard fences. 

Here's how to make some delicious milk drinks — 
as milk specialists of the United States Department of 
Agriculture make them. 



BUTTERMILK 

IN making buttermilk from milk the same procedure 
should be followed as in making a starter for cream 
ripening. A good, clean-flavored mother starter should 
be carried along v^th every possible precaution to 
prevent contamination. Good commercial cultures can 
be obtained, but if it is not convenient to use one of 

137479°— 19 Threa 



Good Drinks Made of Milk 



these a natural starter should be secured. For this pur- 
pose the following procedure may be followed: 
How to Select milk from several sources; put about I pint 
From Milk ^^^^ ^^^^ source into clean glass jars or bottles and 
allow them to stand in a warm place until the milk is 
curdled. When this occurs put about 1 pint of milk 
into each of an equal number of bottles and hold in 
steam or boiling water for one-half hour. When these 
bottles of milk are cooled; transfer about 1 teaspoonful 
of milk from each of the bottles of sour milk obtained 
in the first operation to one of the bottles of heated and 
cooled milk. Allow these samples to curdle and 
repeat the process until one sample is obtained which 
curdles in at least 8 or 10 hours with a smooth curd 
free from^whey and gas bubbles and with a pleasant, 
acid taste. 

Gas bubbles, or the separation from the curd of a 
milky or straw-colored whey, show that the lactic-acid 
bacteria are still mixed with other kinds. Considerable 
variation in flavor can be found in different cultures, 
and care should be exercised to select one that gives a 
clean, sharp taste. 

Propagate this culture in the same way from day to 
day. The amount of this mother starter which should 
be carried will depend upon the amount of buttermilk 



Fi'^e Good Drinks Made of Milk 

to be made. One quart should be enough for 20 to 30 
gallons. 

Add the mother starter to the milk to be used for 
buttermilk, or pasteurize the milk in a continuous 
pasteurizer at 180 to 185° F. (82 to 85° C), or 
preferably hold the milk in water-jacketed vats or 
cans at 180° F. (82° C.) for 30 minutes to an hour; 
cool to about 70° F. (21.1° C.) and add the mother 
starter. The most desirable temperature for this 
fermentation is 70 to 75° F. (21.1 to 24° C). 

When this milk has curdled, cool it at once to about 
50° F. and churn thoroughly to break the curd into 
fine particles. 

Buttermilk may be improved especially as to its 
texture and tendency to whey off, by the addition of 
about 1 per cent of a milk culture of Bacillus Bulgaricus. 



YOGURT OR BULGARIAN BUTTERMILK 

DROP AGATE a small culture of the Bacillus Siartwuh 
^ Bulgaricus from day to day as indicated for the ^'1^'"'^ 
lactic culture for buttermilk. This culture may be 
obtained from various commercial laboratories. To 
prevent contamination by yeasts or gas-forming bacteria, 



The Second 



Good Drinks Made of Milk Six 

it is necessary to carry this culture at a temperature of 
about 1 1 0° F. A small egg incubator may be used 
for this purpose. 

Carry in a similar way a culture of the ordinary sour- 
Operaiion Hiilk Organism, which may be obtained from many of 
the commercial laboratories. 

Thoroughly pasteurize the milk to be fermented. If 
a small quantity — 5 to 1 gallons, for instance — is to be 
made, it may be done by holding a can of milk in a 
tub or vat of water heated by a steam hose. If a larger 
quantity is made, one of the starter cans used in cream- 
eries will be found convenient. These are essentially 
cylindrical vats with mechanical stirrers and a jacket 
which can be filled with steam for heating or water for 
cooling. The milk should be held at a temperature of 
at least 1 80° F. for not less than 30 minutes. 

Cool the milk to about 100° F. Draw off one-half 
and inoculate it with the culture obtained in the second 
operation. Inoculate the remaining half with Bul- 
garicus culture obtained in the first operation. The 
amount to be added will depend on the quantity of 
milk to be fermented, the time at which it is desired to 
have it curdled, and the temperature maintained during 
the fermentation. This can best be determined by 
experience. One pint should be sufficient for any 
amount between 1 and 20 gallons. 



Seven Good Dunks Made of Milk 

The milk inoculated with the product of the second 
operation may be held at ordinary room temperature. 
Precautions must be taken to hold that part inoculated 
with the Bulgaricus culture at a temperature of 90 to 
1 00° F. for several hours. If the milk is in cans it may 
be set in a tub of warm water. A large volume of 
milk in a warm room will maintain the proper tempera- 
ture. 

If one is unable to hold the milk at the desired tem- 
perature, the amount of culture inoculation should be 
increased. 

When the milk has curdled^which should be in 10 
or 12 hours — mix the two lots thoroughly by churning 
or stirring together, bottle, and put on ice to check the 
acid formation. 



A 



BUTTERMILK LEMONADE 
REFRESHING and nutritious drink may be ^''^ (^^od 

jor the 
Nation 



made by the addition of lemon juice and sugar 



to buttermilk, following the same procedure as in 
making ordinary lemonade. It will usually be found 
necessary to use more sugar and more lemon juice 
than in making lemonade with water. Buttermilk 
lemonade should be served very cold. 



LIBRARY OF CONGRESS 





Good Drinks Made of A 0^4 337 985 1 ^ 



u 



KEFIR OR KOUMISS 

[SE buttermilk or freshly curdled sour milk. This 
should be thoroughly agitated to break the curd 
into fine particles. Buttermilk containing Bacillus 
Bulgaricus will give a flavor too acid for most tastes. 

Add 1 per cent cane sugar (I J oz. to the gallon). 

Add a small amount of yeast cake — one-fourth of a cake 

will be sufficient for 1 gallon of buttermilk. The yeast 

The "Drouihi-^ ^^^^ should be ground up in water so that it will be well 

Resistant" t -i i 

/)„.„j^ distributed. 

Bottle this preparation, leaving sufficient space to 
permit a thorough shaking of the contents. Strong 
round bottles of the type used for carbonated drinks 
should be used, as considerable pressure is developed 
by the fermentation. If the bottle is not provided with 
a sealing device the corks must be securely tied or wired 
in place. 

Hold for 4 or 5 days at a temperature of 65 to 70° P., 
shaking every day to keep the curd well broken up. 
At the end of this time there should be considerable gas 
but not enough to blow the milk out of the bottle. It 
should have a pleasant acid taste with a slight bitterness. 
The fresh milk sometimes has a yeasty taste but this 
gradually disappears. If the milk is kept on ice it will 
remain in good condition for two weeks or more. 

WASHINGTON : GOVERNMENT PRINTING OFFICE : 1919 



